Chestnut soup
Serves 8
| 2 1/4 | pounds unshelled chestnuts or 1 1/2 pounds roasted and peeled chestnuts |
| 1/4 | cup olive oil |
| 1 | onion, chopped |
| 1 | stalk celery, chopped |
| 1 | carrot, chopped |
| 1 1/4 | teaspoons salt, or to taste |
| 12 | pitted prunes |
| 2 | cups chicken broth |
| 5 | cups water |
| 1 | tablespoon heavy cream |
| 3 | tablespoons Madeira |
| 1/4 | teaspoon ground nutmeg |
| 1/4 | teaspoon lemon juice |
| 1/4 | teaspoon black pepper, or to taste |
| 3 | tablespoons creme fraiche or sour cream |
2. With a paring knife, make a cut through the shell and the skin across the rounded side of each nut. Spread the chestnuts on a rimmed baking sheet. Roast them, turning once, for 30 minutes. Wrap them tightly in a towel for 10 minutes. With your fingers, lift off the shells. If the skins under the
Notes:shells don't budge, use a vegetable peeler to remove them.
3. Coarsely chop the chestnuts; set aside.
4. In a soup pot, heat the oil over high heat. When the oil is hot, add the onion, celery, carrot, and 1/4 teaspoon of the salt. Cover and cook on medium-low heat, stirring occasionally, for 10 minutes. Remove the lid and stir in the prunes and all but 1/2 cup of the chestnuts. Cook, stirring often, for 3 minutes.
5. Stir in the broth and water. Bring to a boil, lower the heat, and simmer for 20 minutes.
6. With a slotted spoon, remove the prunes from the mixture; chop coarsely and set aside.
7. In a blender, puree the soup in batches, then return to the pot. Stir the soup over low heat. Add the cream, Madeira, nutmeg, lemon juice, the remaining 1 teaspoon of salt, the pepper, reserved prunes, and remaining chestnuts. Taste for seasoning, add more salt and pepper, if you like, and serve with a dollop of creme fraiche or sour cream.
Jill Santopietro 
